Beef Caldereta

I must admit that after its publication way back in 2008 I made a lot of research on how to make a perfect Caldereta. Afterall it is one of my favorite meat festive filipino dishes. There are truly different ways to make Caldereta; but traditionally it is made with goat meat and stewed in tomatoes. As goat is not so popular meat to consume (normally there are special kambingan/goat stores that you can buy them) while others find the meat a bit strong Filipinos in the long run opted for a much easier to cook and easier to find meat like beef. Some make use of chicken and pork too. But nonetheless, the essential ingredients to put are tomatoes and liver spread. I prefer to use chicken liver as they are more natural and tasty than canned liver spread (mostly flour and liver flavorings only). We can vary also the extenders we put inside like green peas instead of olives. We can also make a spicy version or a very spicy version depending on our palate. Anyways, here is the improved version of my Caldereta recipe with the help of my Tiyang Mina. Enjoy and kain na!

Marinate for at least one hour the beef. In a pan, fry lightly the beef with olive oil and butter. Use the same frying pan for the carrots and potatoes, and the rest of onions and garlic. Then in a crock pot or any deep and thick casserole put all the ingredients including the marinating sauce. And simmer covered over low fire for two hours. Add some grated cheese at the end of cooking and cover.